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International Journal of Home Science
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International Journal of Home Science

2024, VOL. 10 ISSUE 3, PART B

Utilization of rose petals and hibiscus petals for the development of value-added toffee and herbal tea

Author(s): Singh Suryansh, Gupta Alka and Verma Tripti
Abstract:
The present investigation was aimed to development of value added Toffee and Herbal tea with utilization of different proportions of Rose petals extracts, Hibiscus petals extracts, Guava pulp, Cardamom powder, Cinnamon powder and Lemon juice. The different formulation were carried out using Rose petals extracts, Hibiscus petals extracts, Guava pulp and Lemon juice in preparation of value added Toffee. For Herbal tea also different formulation were carried out using Rose petals extracts, Hibiscus petals extracts, Cardamom powder, Cinnamon powder and Lemon juice in preparation of Herbal tea. Prepared value added Toffee and Herbal Tea then evaluated for sensory properties with respect to colour and appearance, body and texture, taste and flavor, and overall acceptability using 9-point hedonic scale. The results revealed that value added Toffee and Herbal tea prepared with utilization of Rose petals extracts, Hibiscus petals extracts, Guava pulp, Cardamom powder, Cinnamon powder and Lemon juice both treatment (T2) secured highest score (i.e. 8.8 and 8.6) was superior as compared to rest of samples. It was found that value added Toffee and Herbal tea prepared with Rose petals extracts, Hibiscus petals extracts, Cardamom powder, Cinnamon powder and Lemon juice was rich source of micronutrients including calcium, iron, phosphorus. The cost of the raw ingredients for preparing value added Toffee per 100 g were Rs.5.70 for T0, Rs.9.20 for T1, Rs.11.50 for T2 and Rs.13.70 for T3 and cost of Herbal tea per 100 ml were Rs.3.50 for T0, Rs.9.0 for T1, Rs.11.50 for T2 and Rs.13.50 for T3. Thus, it can be concluded that utilization of Rose petals extracts, Hibiscus petals extracts, Cinnamon and Lemon juice beneficial for growing children and adolescents due to the essential nutrients contents like iron, calcium and phosphorus.
Pages: 91-98  |  106 Views  79 Downloads


International Journal of Home Science
How to cite this article:
Singh Suryansh, Gupta Alka, Verma Tripti. Utilization of rose petals and hibiscus petals for the development of value-added toffee and herbal tea. Int J Home Sci 2024;10(3):91-98.

International Journal of Home Science
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